Thanx, BLURR! Your instincts are keen: I have actually already prepared all of those you mentioned for previous cupcake challenges (save for the rootbeer float - I did a Cherry Chocolate Dr Pepper float).

I was originally thinking of a creme-filled butterscotch krimpet, but was meh on butterscotch frosting. Jager, hmmmmmm…

Ryen91 wrote:I am pretty sure I am more intelligent then you think and have allot more knowledge then your post might suggest.

To the culinary masters that seem to frequent this board: Most of my meals include either rice or noodles, and while I can make tasty dishes, I get bored sometimes. I love the various sauces they have in Chinese restaurants, and from what I can see they're mostly reduction sauces (though I might be dead wrong, obviously). What would be simple basic sauce recipe for me to get started with? I'd like to get the basics in check before I start experimenting with all sorts of spices.

At the moment pretty much the only sauce I can do is your basic brown sauce, I'd like to branch out a bit.

Parks wrote:If the posts on this forum are any indication, the PD is like a Teebird with sunshine coming out of its butthole so hard that it flies faster.